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Ingredients
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1 (.25 ounce) package active dry yeast
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⅓ cup almond milk
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1 cup all-purpose flour
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2 ripe avocados, mashed
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2 tablespoons almond milk
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2 tablespoons white sugar
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½ teaspoon salt
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2 ¼ cups bread flour
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2 tablespoons vegan margarine (such as Earth Balance®)
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cooking spray
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1 tablespoon olive oil, or as needed
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1 pinch salt
Directions
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Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.
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Add all-purpose flour, mashed avocados, 2 tablespoons almond milk, sugar, and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic, 8 to 10 minutes; dough will appear sticky, but it will not stick to fingers.
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Add vegan margarine to the dough and knead on medium-high speed until incorporated, about 1 minute. Transfer dough to an oil-coated bowl, cover with plastic wrap, and set in a warm place until doubled in size, about 1 1/2 hours.
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Punch dough down, cover, and let rise again for another 2 hours.
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Combine olive oil and salt in a small bowl.
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Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture, reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it, about 1 hour more.
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Preheat the oven to 375 degrees F (190 degrees C).
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Brush remaining oil mixture on top of the loaf.
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Bake in the preheated oven until golden brown, about 30 minutes.
Cook's Notes:
You can use soy milk in place of almond milk.
You can mix the dough by hand if you don't have a stand mixer.
The next time I plan to decrease the oven temperature to 350 degrees and bake a little longer, if needed, to prevent the top from heating too fast.
Nutrition Facts (per serving)
318 | Calories |
13g | Fat |
45g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 318 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 11% |
Sodium 206mg | 9% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 5g | 17% |
Total Sugars 4g | |
Protein 7g | 14% |
Vitamin C 5mg | 6% |
Calcium 26mg | 2% |
Iron 3mg | 15% |
Potassium 323mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.